Dessert/ Snacks

Macaroooons

Do these count as a cookie? I think they do! Certainly an alternative one for sure but they have a firm and gigantic space in my heart.

You’re either a coconut lover or hater… I definitely fall in to the former category though as a kid I was very much not a fan. I think it was more the texture that didn’t appeal to me. I’m certainly making up for my lack of coconut love as a child these days.

Bound with egg whites and a little vanilla infused whey protein, these macaroons as fluffy, light, a little chewy and delicate in all the right places. I dunked the base in melted dark chocolate to make them a tad more indulgent. I just love the combination of coconut and chocolate together, the natural sweetness of the coconut, bitterness of the chocolate and each bite is just a textural sensation!

I used some Pulsin Vanilla Whey Protein which provide a pop of sweetness and lends itself to the final chewy consistency.

Vanilla Protein Macaroons

Print Recipe
By Serves: 10 - 12 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

  • 3 egg whites, whisked to soft peaks
  • 120g organic desiccated coconut
  • 40g Pulsin Vanilla Whey Protein
  • 50g unrefined powdered sugar
  • 80g dark chocolate, melted once the macaroons have cooled!

Instructions

1

Preheat oven to 160C (300F).

2

Line a baking tray with non stick baking paper.

3

Mix together the soft peak egg whites with the coconut, whey protein and powdered sugar in a large bowl.

4

Use an ice cream scoop to create 10 -12 mounds on your baking tray.

5

Bake for 20 minutes. Remove and allow to cool fully on the tray.

6

Once cool dunk the base of each of the macaroons into the melted dark chocolate. Allow to firm up on a baking paper lined tray or plate.

7

Store in the fridge for up to five days.

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